• Break the chocolate into small pieces and put them into a bowl. Then, over a water bath, melt the chocolate. (As soon as it starts to melt, turn off the heat and stir regularly so it doesn't burn). Then mix it with the cream.

• Remove from the water bath and add 3 egg yolks, stirring constantly, and let cool.

• Beat egg whites with a pinch of salt until stiff, and gently fold into the cooled chocolate mixture. Divide among 6 bowls or glasses and set aside to cool in the refrigerator for at least 2 hours. The mousse can also be prepared a day ahead and be cooled overnight.


Lemon Cream

• In the meantime, prepare the lemon cream. Beat the egg yolks with the sugar in a bowl over a water bath until the mixture becomes lighter in color.
 Use a whisk.
• Then slowly add the lemon juice to the mixture through a sieve. Do not stop stirring. Add the lemon zest and remove cream from the water bath.
• Finally, add the butter. Whisk until the mixture becomes a thick cream. (The whole process should take about 10 minutes).


Garnish

• Et voilà, now just place a spoonful of lemon cream on your chocolate mousse and garnish it with the remaining lemon zest and salt flakes.